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As a homeschooling family, we have the luxury of laid back mornings and big breakfasts. One of the kids favorite breakfast treats is pancakes. I call this recipe Everyday Pancakes because they ask for these babies everyday!! We love sitting around the counter on school mornings eating our pancakes and listening to Adventures in Odyssey!

This recipe originally came from the Joy of Cooking, but I have made a few alterations to fit our families tastes! Start with the dry ingredients. 1-1/2 cups flour, 3 tablespoons sugar, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt.

In a separate bowl, whisk together 1-1/2 cups milk and 2 eggs. I usually add a drop of maple syrup to the batter or sometimes I add vanilla extract- about a 1/2 teaspoon will do the trick!

Add the wet ingredients into the dry ingredients. Whisk together until combined. Don’t overmix… a few lumps are ok…

Melt 4 tablespoons of butter. I like to add it to the batter at the very end. Just mix in gently. The batter will have a velvety texture! Love!!

I like to use this big electric skillet so I can cook 2-3 big pancakes at a time. If I don’t want to haul this thing out, I like to use the grill pan we keep on the stove top. I heat my skillet to 325 degrees or so. If you are not using an electric skillet- turn your oven to medium heat. Preheating is a must. Start preheating while you are gathering your ingredients. The secret to that nice color on your pancakes is a preheated skillet!

I like to let my batter rest for 2-3 minutes until you see nice bubbles forming.

I use a soup ladle for my pancakes. This yields large pancakes!! Just the way the kiddos like it!

Look at that big beautiful pancake!! Cook until you see the bubbles!! Then flip! It’s all about those bubbles!

Ohhhh! so pretty! Cook on the other side for 1-2 minutes….

I like to serve these yummies with pure maple syrup or honey! Glitter Girl likes them with butter only!

Mama likes them rolled up so it’s easier to eat on- the- go!! Stick a piece of sausage inside for a super special treat!

A little trick for cutting all those pancakes in bite-sized pieces….a pizza cutter! the kids can even do it themselves. Bonus!

My little man likes to get up early and help me cook his favorite meal!

Buttering each pancakes doesn’t always happen. They have such a nice taste, that they don’t always need it. But, a pat on the top is always a nice touch!

We love to make these pancakes at least once a week. The above picture is from a double batch. A regular batch will last in the fridge for a week or in the freezer for 3 months! Add-ins are always fun!! I believe that you should put your add-ins on your batter individually once the pancake is in the skillet, before the bubbles form- this way each cake gets the same amount of add-in and they all don’t fall to the bottom of the batter. But, do as your heart desires. Use about 1/2 cup of add-in of your liking. There are of course, lots of add-ins choices but my kids don’t see the need to try anything but chocolate chips. My favorite- pecans or blueberries or banana or cinnamon apples!! Yum!

I hope you enjoy these fluffy flavorful pancakes and come back for more!

rton

Everyday Pancakes

2015-05-28 17:11:31

Serves 4

A delicious, fluffy, scratch made pancakes that are easy enough to make everyday!

Preheat electric skillet to 325 degrees or medium heat. Combine dry ingredients: Flour, baking powder, salt, and sugar in a large bowl. Whisk to combine. In a smaller bowl combine milk, eggs and maple syrup or vanilla, if desired. Add wet ingredients to dry ingredients, stir until combined. Add melted butter. Allow mixture to sit for 2 minutes or so until little bubbles begin to form. Ladle desired amount onto preheated skillet and cook until small bubbles form. Flip and cook on the other side for 1-2 minutes. Remove from skillet. Butter if desired. Serve with maple syrup or honey.

So… the family had a craving for cookies and I decided to do a little experimenting! I absolutely love the Chocolate Chunk Cookies from Chick-fil-a. We don’t have this wonderful restaurant close by (that’s probably best), so I thought I’d try to make my own. I can’t wait to see what you think! I’m in LOVE!

Every yummy cookie starts with a good amount of butter and sugar. These are fantastic without being overly sweet. Whipping the softened butter before adding your sugars is a little trick to get rid of some of those buttery sugar lumps. Add sugar and mix until creamy!

Add egg and vanilla.

Whisk together dry ingredients….

Add to creamy butter mixture slowly until combined.

Add 12 oz of chocolate chips

and 3 cups of oats! Mix until combined.

Form into balls.

Bake at 350 for 8-10 minutes.

They are seriously yummy! I love to make my dough and just make a half a dozen or so that same day. Then I wrap the dough in plastic wrap to store in the fridge and make some each night. There is nothing like warm cookies right from the oven.

I don’t know what it is, but I have strict personal standards when it comes to cookie texture! This cookie passes the test with flying colors! Crispy on the edges and soft and chewy in the middle. Yum!!… if you like to bake your cookies all in one day, they will keep their amazing texture longer than most cookies I’ve made. But, if they do get too crunchy for your taste… they are wonderful crushed and used as granola over yogurt for a special Mommy breakfast! They usually don’t last long enough for that to happen!

In a large bowl, beat butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl. Add flour mixture slowly to butter mixture. Once all combined, stir in oats and chocolate chips. Drop by spoonful onto cookie sheet. Bake at 350 degrees for 10-12 minutes.

Notes

This recipe is fantastic without chocolate chips as well and would be really nice with white chocolate and dried cranberries! Enjoy!!

I have a strong emotional connection with food. When I want to conjure a sweet memory, I usually use food to get there. One of our favorite things to do as a family is cook foods from places we’d love to visit. Tonight was such a night. Rice with a Caribbean flair!! It was absolutely delicious. We served the rice with Coconut Shrimp and it took us right to the island of Jamaica.

I started with 3/4 cup of coconut water, 1 tablespoon of lime zest, and 1 cup of water to boost the flavor of the Jasmati rice. It was a-mazing!! This rice would be excellent with chicken, steak, or salmon. I also enjoyed the leftovers the next day with a fork!!

The smell in my kitchen from the coconut water and lime zest should be bottled! Yum! Bring your mixture to a boil. Turn the heat to low and simmer with the lid on for 8 minutes.

Remove from heat and add onions and carrots. Replace lid and allow to sit for 10 minutes or until most of the liquid is absorbed.

Garnish with Cilantro and serve with a lime wedge. Your well on your way to a tropical experience for your taste buds! Enjoy

Here’s a little glimpse into our Coconut Shrimp making! Dredged in seasoned panko, egg wash and coconut and baked to golden perfection! Glitter Girl has two servings and we made it again the next day!! We loved our little tropical experience! Can’t wait to go back!

Combine coconut water, rice, lime zest, and water in sauce pan. Bring mixture to a boil. Turn heat low to a simmer. Cover and simmer for 8 minutes. Remove from heat, add onions and carrots (do not stir), return lid and allow to sit for 10 minutes or until all of the liquid has been absorbed. Fluff rice mixture with a fork. Sprinkle cilantro to garnish. Serve with a lime wedge.

Notes

I served this with coconut shrimp, but it would be delicious with a steak, chicken, or tucked inside a burrito for a tropical twist on a Mexican classic.

Crazy as it sounds, I’ve never made or eaten a stuffed pepper…. I had a craving for these and it wasn’t on the menu, so I used what I had on hand and the result was fantastic! So good and incredibly easy…. they can be eaten as a main dish or a simple side.

I had some Jasmati rice left over from another blog post (you get to see that later this week!)- so I used that, but any rice will do. I love Jasmati- the texture is amazing. I used 1 cup water and 1 cup beef broth…. the beef broth gave the rice a really nice flavor. This is the perfect recipe for leftover rice, but if you need to make some- here is what you need to do: Bring your rice to a boil, then cook for 8 minutes with the lid on. Remove from heat and allow to sit for another 10 minute until all the liquid has been absorbed. Fluff the rice with a fork and set aside until needed.

Prepare your veggies. For this recipe I used onions and garlic (because I always have those on hand)- about 1/4 cup of onion and 1 garlic clove.

Prepare your peppers… traditional stuffed peppers are usually whole peppers stuffed and baked upright. I only had a few peppers available so I cut them in half. If you are going to make this at home…. use 4 whole peppers so your filling and pepper ratio evens out!

While your ground beef is browning… add your onions and garlic, salt and pepper. I also took this time to measure out my tomato sauce- about 1 cup and grate some cheese- about 1 cup as well. I decided to use tomato sauce infused with basil and cheddar for my cheese of choice.

After your ground beef is browned and your onions are translucent, add your rice and tomato sauce, stir to combine and remove from heat.

Stuff your peppers! Cover with cheese. Bake at 350 for 10 minutes. Cover with foil and cook for an additional 10 minutes until the peppers are tender and the filling is warmed through and the cheese is melted.

The thing I love most about this recipe is you can change it up in so many different ways- try chicken, lamb,sausage or ground turkey. Change up your veggies or try a different cheese and add different spices to change up the flavors… taco seasoning to make a Mexican style pepper or oregano and basil for an Italian pepper. I had some filling left over and it was amazing eaten alone for my lunch the next day or would be perfect eaten in a tortilla if I had any left!

I will definitely be making this recipe again! What a happy, simply delicious surprise! Enjoy!!

We had another snow event on our little mountain this week! I love it! I woke up, looked outside, and knew it would be a perfect day to slow cook my favorite Beef Stew!! The perfect food for a cold winters night.

So- let’s get right to it….lots of yummy ingredients. All the usual’s: stew meat, potatoes, onions, carrots…. and a few surprises….

Paprika!! What a happy little trick! It is the perfect spice to season the meat! Not too spicy, very flavorful and it gives the meat huge flavor.

Season the meat with plenty of salt!

And flour…. you want to make sure the flour covers the meat on all sides. this will help get a really nice brown color on your meat. Oil your pan and place your meat in the pan to sear on medium high heat.

Prep your veggies… I have onions, potatoes and carrots. You don’t want to cut the veggies too small because they will cook down quite a bit in the next 7-8 hours! Once inch rustic chunks is what we are going for!

After your meat is seared, place it into your crock pot and throw in the veggies…. now… it’s time to make our gravy! I think I know this is the number one secret to this super flavorful stew. Start the gravy with your tomato paste…. put it in the pan you used to brown the meat and cook for just a minute or so until it turns a nice brick red…

Add a cup of wine and 2 cups of beef stock. If you don’t have wine on hand you can use beef stock or water instead.

Look at that gravy…soooo rich and flavorful! It’s picking up all of those beef drippings and making a beautiful color! Cook your gravy until it is nice and thick and bubbly.

Pour your gravy over your meat and veggie mixture…. stir

And 7- 8 hours later….we are done!! your veggies and meat should be tender!

Serve yourself a large portion of this comforting stew! Another crazy, but oh so good twist…. add a dollop of sour cream and a sprinkle of paprika… a-mazing…

There are a ton of Beef Stew recipes out there. This is a winner for the Burtons- 8 thumbs up!! Enjoy!

My Favorite Beef Stew

2015-01-22 17:17:26

Serves 6

A warm, comforting, and flavorful beef stew that is perfect for any night of the week!

Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, carrots and onions and stir to combine.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.

Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.

Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Notes

The original recipe calls for 1 teaspoon caraway seeds and 1/2 pound cremini mushrooms. I did not have those on hand, but I am excited to add those the next time I make this scrumptious stew.

The Burtons LOVE Cannolis!! All four of us love them! Our favorite place to get cannolis is a little pizza place called Tony’s that we like to go to after church. As we were savoring our heavenly dessert… the kids asked me if I could make them at home. I’m totally on board except for the fact that frying things makes me anxious… it is messy if you don’t have a fryer built into your countertop. Someday, when I have my dream kitchen, I will have a summer kitchen where we can hose down all of the grease splatter…. and then I’d be happy to make lots and lots of cannoli shells! I decided we could enjoy the flavors of cannoli, but skip the frying and make cupcakes instead. The results were amazing. My toughest critics are in love! Success!!

My beautiful cannoli from Tony’s….hmmm….maybe I could just borrow Tony’s fryer!

Glitter Girl enjoying her Cannoli!

And here is my representation! Not too sweet, just creamy and super yummy.

The cupcakes are unbelievably moist and flavorful! And my secret is in the eggs…. but more about that later!

Cream together butter and sugar and coconut oil. Add egg yolks and vanilla.

Cream your mixture, alternatively add in dry ingredients and milk

Back to the eggs….. With the egg whites we reserved, whip them until soft peaks form. The kids were a huge part of this recipe, from the writing of the recipe to helping me make it! Monkey Man loves using the mixture!

This recipe makes 2 dozen cupcakes which is nice!

Monkey Man also helped with the batter! Let’s just say not all the cupcakes were the same size… but they all tasted really good and he was happy! win win….

Bake at 350 degrees for 13-15 minutes or until the tops are golden.

While the cupcakes were cooling, we made our cannoli cream!! I used a combination of ricotta and mascarpone… I love the richness of the mascarpone and the texture it gives the cream is nice! I also added powdered sugar, cinnamon, and vanilla.

Cream these ingredients…. then add in mini chips. Cream together the heavy cream until soft peaks form and fold into the cannoli cream mixture last.

And, we have our cannoli cream! I didn’t use fancy equipment…. just a simple gallon bag with the corner cut off. Easy peasy.

And there we go….. in love…. a new fave! I can’t wait for you guys to try this one!

The very first time I made this recipe my mix-in of choice was dried cherries and white chocolate. I was feeling sentimental recently and I had cranberries on hand and the result was wonderful!! There is something about this combination that is perfect. The tartness of the cranberries with the sweetness of the white chocolate- wonderful! I know I’ve posted about scones before, but I love the versatility of this recipe and the colors are beautiful together.

Brush the tops of the scone dough with cream. Bake scones at 425 degrees for 12-16 minutes…. Enjoy!

I made these during the Christmas season and gave them to a friend for her birthday! I saved three scones for me and happened to have some ganache left over from my Triple Chocolate Cake with Ganache and just in case you were wondering…. it was fantastic!!

Lots of exciting things have been happening in my kitchen this week!! I can’t wait to share! More yummy recipes to come!

In a small food processor, mix together flour, sugar, baking powder, and salt. Add butter. Pulse until mixture resembles coarse meal. Pour mixture into a glass bowl, add heavy cream and egg. Place mixture onto a floured board. Knead mixture several times and form into a disc. Add in cranberries and white chocolate. Knead several more times until mix-ins are thoroughly incorporated. Cut mixture into equal pieces. Place onto a baking sheet. Brush tops of scones with cream. Bake at 425 degrees for 12-16 minutes.

When I was a new bride, this was my go to cake for every event I went to. I sent it to work with my husband frequently and it became the cake we’d make every year for Christmas dinner. So, when we were invited to a family gathering recently and were assigned dessert, Mr. Sweets and Whimsy immediately requested this cake! It feeds lots of people, it’s super easy, and most importantly it is soooo goood! Anyone who likes chocolate will LOVE this cake. I don’t always put ganache on this cake, but if you want an over-the-top decadent dessert, the ganache is the way to go.

I like to make this cake in a tube pan, but it can easily be used as a layer cake.

and mini chips…. this is what makes the cake in my opinion. It’s like a little melty chocolate surprise in every bite!

Put all of the ingredients into a bowl and mix until combined. How easy is that!!! Love it!

Pour the batter into the prepared pan.

Bake at 375 degrees for 45-50 minutes. Let cool for 10 minutes in the tube pan.

Invert onto plate and allow to cool completely. I like to put the cake on my serving platter at this point to avoid having to move the cake a second time.

I said yes to ganache this go around …… and it couldn’t be easier to make! 1 cup of cream to 12 oz of chocolate chips.

Allow the cream to heat in a small sauce pan until bubbles form on top. Not a full boil, just little bubbles…. take the cream off the heat and stir in your chocolate! I used semi- sweet because that is what I had on hand, but mix it up if you’d like- try some dark chocolate or bittersweet….. stir the ganache until the chocolate is melted and the mixture is smooth and creamy. Drizzle over cooled cake.

Combine all ingredients and mix well! Pour into a prepared tube pan and bake at 375 degrees for 45-55 minutes. Allow to cool for 10 minutes in tube pan, then invert onto plate to cool completely.

For the Ganache

Heat cream in a small sauce pan until bubbles form- do not allow the cream to come to a full boil. Take cream off the heat and stir in the chocolate chips. Stir until combined. Drizzle over cooled cake. Best served with vanilla ice cream or sweetened whipped cream. Enjoy!

We had a beautiful snowy day here in Virginia yesterday! The Sweets and Whimsy family LOVES snow! So, this was a great day for us and it deserved a great breakfast!

I don’t know about you, but I’m still trying to come up with creative ways to use up Christmas and New Years food! I came up with this Fritatta that would use up some ingredients without being the same old leftovers I’ve tried to feed my family for a week. A “Fritatta” is the Italian version of a crust-less Quiche or an open-faced omelette. The best part is you can use what YOU have on hand and make a different Fritatta every time!

To mine, I added red peppers,

a small purple onion

Ham….

and cheese…. We brought a cheese plate to almost every gathering we went to this holiday season- so we had LOTS of different cheeses to choose from! I didn’t even get out the Brie or the Stilton…. that would have been yummy! I grated up some manchego, sharp cheddar, parmesan, havarti, monterrey jack, and sweet irish cheddar. I grated a combination of these cheeses measuring about 3/4 cup. If you’d like your Fritatta extra cheesy, you can add up to 1 cup of cheese.

I wanted a thick piece of Fritatta, so I used a whole dozen eggs!

First, I sauteed my veggies in about a tablespoon of butter and a tablespoon of olive oil. I also added a garlic clove- because I add garlic to everything! I seasoned my veggies at this point , but made sure I had a gentle touch with the salt, since I was adding ham that is naturally very salty.

Once the veggies are soft, you can stir in your ham and add your eggs. I cracked the eggs into a separate bowl and whipped them lightly, adding salt, pepper, and hot sauce- about 4 drops!

Then add your cheese! I did my best grating those little slices of cheese! A food processor would have been easier! Note to self!

Sprinkle cheese on top of Fritatta mixture and pop into oven for about 12 minutes at 375 degrees or until the middle is set.

And here is the finished product! Yum!! Really yum! And… shocker- the kids loved it and asked for seconds! Success!!

Obviously this Fritatta would be good on any morning with any kind of weather and anytime I need to use some leftovers! Enjoy!

Snow-Day Fritatta

2015-01-07 06:00:31

A delicious blend of ham, cheese, and veggies- or whatever you have in your fridge! Add eggs and bake for a warm, comforting breakfast!

Preheat oven to 375 degrees. Place butter and olive in your favorite oven safe skillet. Add veggies and sautee until soft. Season with salt and pepper. Add ham. Add eggs and cheese. Bake at 375 for 12 minutes or until center is set. Enjoy!

Notes

Use your favorite veggies and meat to make your own delicious Fritatta.

I have a new found love for essential oils! To be honest- my purchase was out of necessity and desperation…. I wanted to find a cure for my headaches and I NEEDED my children to get to a place of calm before bed and sleep through the night! Is that too much to ask??!! This “sleeping issue” has been going on for nine exhausting years and I was willing to try anything natural… the doctors were suggesting drugs left and right, and even though that is where we may end up- I knew giving essential oils a try wouldn’t hurt. I researched several companies and shut down the idea multiple times due to the prices….eeek! Then a friend suggested Plant Therapy. I’ve been very happy with the company and the prices. The essential oils have helped my headaches and the “calm”…well… that is still a work in progress, but I DO see some progress! One thing I have been doing regularly and am very happy with is using my essential oils when I make my cleaning supplies. Today, I’m sharing an all-purpose spray I make for the kitchen, and during flu season I am using the “Germ Fighter” synergy which is a combination of the oils: Lemon, Clove, Eucalyptus, Cinnamon, Rosemary, and Thyme ……. it keep the germs away- it really does. I love it!

The recipe couldn’t be easier : 2 cups vinegar, 2 tbsp dish soap, and 6 drops of your favorite essential oil. I have used the Lemon and Orange oils alone in the this recipe and have been very happy with the results. My favorite perk: I feel comfortable with my daughter using this spray and helping me clean the kitchen!

I have a lot to learn about Essential Oils and would love to share it with my Sweets and Whimsy friends as I play and experiment. I have no intention of getting rid of my sweet treat feature, but plan to share more aspects of the Burton family life on this site. What can you expect from Sweets and Whimsy in the coming year? How about an Essential Oil feature, Homeschooling fun, Gardening in the country and growing a farm, We have some big, exciting home projects like a surprise treehouse for the kids and a complete remodel of our basement! Lots of fun things coming up and I’m so glad you have come along for the journey!